Honey Glazed Carrots with Shoulder Roast

 Ingredients for 4+

1 large bunch carrots
2 tbsp honey
1 shoulder roast
1-2 heads broccoli
1/4 cup golden raisins
2 tbsp tahini
2 tsp ground sumac
2 star anise
1+1 small garlic clove
1 tbsp sesame oil
3+1 tbsp olive oil
1 tbsp butter
Salt and pepper

Look for bold ingredients at the market.

Directions
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1. For the meat, mix 1 tbsp olive oil with 1 minced garlic clove and salt and pepper and brush shoulder roast with the mixture. Roast in oven for 20 min at 220º C, turn oven down to 160º C and slow roast for about 4 hours. 
2. For the dressing, whisk together the tahini, 1 tbsp cold water, 1 1/2 tbsp lemon juice and 1 minced garlic clove and drizzle in 1 tbsp olive oil until runny. Season with salt and pepper.
3. For the broccoli, heat 2 tbsp olive oil in a pan and separate broccoli into florets. Cook until almost tender. Add the raisins and 1 tbsp water and cook for 2 more minutes. Season with salt and pepper.
4. For the carrots, quarter carrots lengthwise and fry in 1 tbsp olive oil with star anise at medium heat for about 8 minutes. Add butter and melted honey and toss at low heat for another 2 minutes, then season with salt and pepper.
5. Serve everything together, with dressing drizzled over broccoli.

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